If you are searching for a comforting and flavorful dish that feels like a warm hug in a bowl, look no further than this Creamy Blackened Salmon Chowder Recipe. Combining tender salmon infused with smoky blackened spices and a luscious, creamy base filled with tender potatoes, sweet corn, and aromatic vegetables, this chowder is a perfect way to celebrate the flavors of the sea and countryside all at once. It’s hearty yet elegant, making it an ideal meal for chilly evenings when you crave something satisfying but special. Once you try this Creamy Blackened Salmon Chowder Recipe, it will quickly become one of your go-to recipes for both weeknights and weekend gatherings.
Ingredients You’ll Need
This recipe shines because of its simple, honest ingredients that each play an important role. From the fresh salmon that offers a tender, flaky texture to the bold blackened seasoning that adds a kiss of smoky heat, every element is thoughtfully chosen to create harmony in this chowder.
- 1 lb fresh salmon fillets, skinless and boneless: The star protein, perfect for soaking up all the chowder’s rich flavors.
- 2 tablespoons blackened seasoning: Provides that distinctive, smoky, and slightly spicy punch.
- 2 tablespoons olive oil: For searing the salmon and getting those delightful crusty edges.
- 1 medium onion, diced: Adds a sweet and savory foundation to the chowder.
- 2 celery stalks, diced: Brings a fresh, crisp undertone and texture contrast.
- 2 medium potatoes, peeled and cubed: Hearty and creamy once cooked, they bulk up the chowder nicely.
- 1 cup frozen corn kernels: Introduces sweet corn flavor and bright pops of texture.
- 4 cups chicken broth: Or vegetable broth for a lighter base, providing depth and warmth.
- 2 cups heavy cream: This makes the chowder irresistibly silky and luscious; half-and-half works too for a lighter touch.
- 1 teaspoon garlic powder: Boosts the savory notes without overpowering the dish.
- 1/2 teaspoon smoked paprika (optional): Adds extra smoky warmth — highly recommended if you love bold flavors.
- Salt and pepper, to taste: Essential for balancing and enhancing all the flavors.
- Fresh parsley, chopped: Brightens the final presentation and adds a fresh herbal note.
How to Make Creamy Blackened Salmon Chowder Recipe
Step 1: Blacken the Salmon
Start by patting your salmon fillets dry and generously coating them with the blackened seasoning on all sides. Heat the olive oil in a large pot or deep skillet over medium-high heat until shimmering, then carefully add the salmon. Cook for about 3-4 minutes on each side until a dark, flavorful crust forms and the fish is just cooked through. Remove the salmon from the pot and set aside, keeping the blackened bits in the pan—they’ll infuse extra flavor into your chowder base.
Step 2: Sauté the Aromatics
Lower the heat to medium and toss in your diced onion and celery, stirring often. Cook until softened and fragrant, about 5-7 minutes. These veggies build a savory foundation that balances the creamy and smoky elements perfectly.
Step 3: Add Potatoes and Broth
Now add the cubed potatoes and frozen corn to the pot, stirring everything together. Pour in the chicken broth and garlic powder, then bring the mixture to a gentle boil. Reduce the heat to a simmer and cook until the potatoes are tender, usually about 15 minutes. This step allows flavors to meld and the potatoes to release their natural creaminess into the broth.
Step 4: Incorporate Cream and Spices
Once the potatoes are tender, stir in the heavy cream and smoked paprika if using. Let the chowder gently simmer for another 5 minutes to thicken slightly. This luxurious cream addition is what truly makes this a “Creamy Blackened Salmon Chowder Recipe.”
Step 5: Flake in the Salmon
Gently flake the blackened salmon into bite-sized pieces and fold them carefully into the chowder. Taste and adjust seasoning with salt and pepper as needed. Let everything warm through together for 2-3 minutes, allowing the flavors to marry beautifully.
How to Serve Creamy Blackened Salmon Chowder Recipe
Garnishes
Fresh, bright garnishes like chopped parsley or a squeeze of lemon juice make all the difference. They add a pop of color and a hint of freshness that cuts through the richness beautifully. A small drizzle of good olive oil or a sprinkle of extra blackened seasoning on top can also elevate the presentation and flavor.
Side Dishes
This chowder pairs wonderfully with crusty artisan bread or warm, flaky biscuits, perfect for dipping and soaking up every last creamy drop. A simple green salad with a tangy vinaigrette can balance the hearty richness with crisp, refreshing contrast.
Creative Ways to Present
For a cozy dinner, serve your chowder in rustic ceramic bowls with a side of crushed red pepper flakes for a spicy kick. If you’re entertaining, consider serving the chowder in small, hollowed-out bread bowls — they’re impressive and add extra flavor and texture. You can even top it off with crumbled bacon or a handful of shredded sharp cheddar for a crowd-pleasing twist.
Make Ahead and Storage
Storing Leftovers
Allow your creamy blackened salmon chowder to cool completely before transferring to airtight containers. It will keep in the refrigerator for up to 3 days, making it an excellent option for meal prepping or enjoying leftovers that taste even better the next day.
Freezing
While cream-based soups can separate when frozen and reheated, this chowder freezes reasonably well if you slightly undercook the potatoes and salmon initially. Freeze in a freezer-safe container for up to 2 months. When ready to eat, thaw overnight in the fridge and stir gently to recombine.
Reheating
Reheat your chowder slowly over low heat on the stove, stirring frequently to prevent scorching and to bring back that creamy texture. If needed, whisk in a splash of cream or broth to restore the perfect consistency. Avoid microwaving right away as it can heat unevenly.
FAQs
Can I use frozen salmon for this recipe?
Yes, frozen salmon works fine as long as it’s fully thawed before cooking. Just pat it dry well and proceed with blackening as usual. Fresh salmon is preferred for best texture but frozen is a convenient alternative.
Is there a substitute for heavy cream?
You can use half-and-half or whole milk for a lighter chowder, though the texture will be less rich and creamy. For a dairy-free version, coconut milk or cashew cream can work, but they will subtly shift the flavor.
What’s the best way to make homemade blackened seasoning?
A simple mix of paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper will do the trick. Adjust the cayenne depending on how much heat you want. This lets you control the balance perfectly.
Can I make this chowder Spicy?
Absolutely! Add extra cayenne or chili powder to your blackened seasoning. You can also serve it with hot sauce on the side to kick up the heat according to everyone’s preference.
How thick should the chowder be?
The ideal chowder should be thick enough to coat the back of a spoon but still spoonable. If it’s too thin, simmer a little longer without a lid to reduce it. If too thick, simply whisk in a touch more broth or cream.
Final Thoughts
There is something truly special about a bowl of Creamy Blackened Salmon Chowder Recipe—it’s the perfect blend of smoky spices, creamy textures, and hearty ingredients that come together to comfort and delight. Whether you’re new to cooking seafood or a seasoned home chef, this chowder is accessible, flavorful, and guaranteed to impress. I hope you enjoy making it as much as I do. Go ahead, give this recipe a try, and share it with those you love!
Print
Creamy Blackened Salmon Chowder Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Creamy Blackened Salmon Chowder is a hearty and flavorful soup combining tender, blackened salmon with a rich, creamy broth filled with potatoes, corn, and aromatic vegetables. This comforting chowder offers a smoky and mildly spicy profile, perfect for cozy meals throughout the year.
Ingredients
Salmon and Seasoning
- 1 lb fresh salmon fillets, skinless and boneless
- 2 tablespoons blackened seasoning (store-bought or homemade)
- 2 tablespoons olive oil
Vegetables
- 1 medium onion, diced
- 2 celery stalks, diced
- 2 medium potatoes, peeled and cubed
- 1 cup frozen corn kernels (or fresh corn off the cob)
Broth and Cream
- 4 cups chicken broth (or vegetable broth)
- 2 cups heavy cream (or half-and-half for a lighter version)
Spices and Garnish
- 1 teaspoon garlic powder
- 1/2 teaspoon smoked paprika (optional, for extra smokiness)
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the Salmon: Pat the salmon fillets dry with paper towels and evenly coat them with the blackened seasoning. Heat olive oil in a large pot or Dutch oven over medium-high heat. Add the salmon fillets and sear each side for about 2-3 minutes until blackened and slightly charred. Remove salmon from the pot and set aside.
- Sauté Vegetables: In the same pot, add diced onions and celery. Cook for 5-6 minutes until they become soft and translucent, stirring occasionally to prevent burning.
- Add Potatoes and Corn: Stir in the cubed potatoes, corn kernels, garlic powder, and smoked paprika if using. Cook for another 2 minutes, allowing the spices to blend with the veggies.
- Simmer with Broth: Pour in the chicken or vegetable broth. Bring the mixture to a boil, then reduce heat to medium-low. Cover and simmer for about 15 minutes or until potatoes are tender.
- Incorporate Cream and Salmon: Gently flake the blackened salmon into bite-sized pieces and return them to the pot. Stir in the heavy cream or half-and-half. Simmer for an additional 5 minutes, allowing the chowder to thicken and flavors to meld. Season with salt and pepper to taste.
- Serve and Garnish: Ladle the chowder into bowls and sprinkle chopped fresh parsley on top for a burst of freshness. Serve hot with crusty bread or crackers if desired.
Notes
- For a lighter chowder, substitute heavy cream with half-and-half or whole milk.
- You can prepare homemade blackened seasoning using paprika, cayenne, garlic powder, onion powder, thyme, oregano, salt, and pepper if preferred.
- Add cooked bacon bits or smoked sausage for extra smoky flavor.
- Ensure to remove any skin or bones from the salmon for a smooth chowder texture.
- Leftovers can be refrigerated and reheated gently to avoid curdling the cream.
